Rutabaga

Finnish Rutabaga Casserole

This recipe was contributed during the 2004 harvest season by CSA member Andrea Anderson, who says: “This comes from my Finnish ancestors.”

2 pounds rutabaga, peeled, cubed, cooked and mashed
1/2 cup soft bread crumbs
2 tablespoons melted butter
1 cup cream or milk
1/2 teaspoon salt
White pepper, to taste
1/2 teaspoon nutmeg
1 tablespoon sugar
2 eggs, slightly beaten

Blend all ingredients together. Turn into a greased 1 1/2 quart casserole dish. Place dish in a larger pan containing 1-inch of hot water. Bake in a 350 degree F. oven for 45 minutes or until knife inserted in center comes out clean.

Serves 8.

Thanks, Andrea!

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